Pörkölt is a beloved dish in Hungarian cuisine and is served both for everyday meals and parties. A hearty meat stew that is slowly simmered with peppers and onions.
Pörkölt is characterized by the flavor combination of fat, onion and paprika and can be prepared with chicken, pork, beef, lamb or game. Our recipe is based on pork and can be served with Nokedli or Tarhonya .
Ingredients:
about 800g pork (for example loin, leg or shoulder)
2 large yellow onions
2-3 white Hungarian bell peppers or green regular peppers
1 large tomato or 1 tbsp. Tomato puree
3 tbsp Mangalica fat
2-3 tbsp Paprika powder
salt
Do this:
Start by melting the Mangalica fat in a large pot and sauté the onion in the fat over medium heat for a long time! When the onion is fried over low heat without browning, a sweetness develops that is important in this dish. When the onion is really soft, add the diced meat and divided peppers (preferably with the seeds left in). Season with salt, sprinkle on paprika powder and add tomato. Cover with a lid and let simmer in its own liquid. Add a small splash of water if necessary so that the paprika powder does not burn! Let cook for about 1.5 hours until the meat is really tender.
Serve with Nokedli or Tarhonya and a dollop of sour cream!
Enjoy your meal!🇭🇺
Tasty meal!🇸🇪